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Patatas Bravas

New potatoes are a highlight of spring and we love to celebrate their arrival by making Patatas Bravas, a traditional Spanish potato dish often served with a spicy tomato sauce. We like to serve Patatas Bravas with the traditional Mojo sauces of the Canary Islands (recipes below). Alternatively you can serve with salmorejoromesco, or aioli sauces. 

Patatas Bravas are particularly welcome along side other tapas dishes such as Tortilla de Patatas and Empanadillas. For more inspiration, check out our upcoming vegetarian Spanish courses.

Patatas Bravas

Spicy Potatoes

Dietary: Vegan, Gluten Free

Ingredients

  • 1 kilo new potatoes - halved
  • 2 stems of rosemary
  • 2 tbsp olive oil to roast
  • 1 red chilli, deseeded and diced
  • ½ tsp smoked paprika
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil

Method

  1. Preheat the oven to 200C/180Fan.
  2. In a large baking tin mix the potatoes with the rosemary, rapeseed oil, diced red chilli and smoked paprika.
  3. Roast in a hot oven for 30 – 40 minutes depending on the size of the potatoes, until they are crispy and golden. Shake the tin a couple of times during cooking, so that the potatoes roast evenly.
  4. When roasted, sprinkle with a little flaky salt

Mojo Rojo

Dietary: Vegan | Serves: 4

Ingredients:

  • 2 red peppers
  • 1-2 large red chillies
  • 2 garlic cloves, sliced in half
  • 1 large slice of good quality white bread, in cubes (50g)
  • 100ml olive oil
  • 2 tsp red wine vinegar
  • 1 tsp ground cumin
  • ½ tsp paprika
  • pinch of salt

Method:

  1. Preheat the oven to 200C/180Fan.
  2. Slice the peppers and chillies in half, remove the stalk and scoop out the seeds and membrane. Place the pepper and chillies cut sides down on the baking tray and place in the oven for approximately 30 minutes or until blackened and wrinkly. You will need to take the chillies out earlier. Transfer the cooked peppers and chillies to a heatproof bowl and cover with cling film. When they have cooled you can easily peel the skin off the peppers and chillies and chop.
  3. Heat half the olive oil in a frying pan and fry the garlic until golden, be careful the garlic doesn’t burn. Remove the garlic and set aside.
  4. Add the bread cubes into the frying pan and fry until they are starting to brown on all sides.
  5. You can make this sauce in a blender or a large pestle and mortar, start by blending or grinding the garlic then add the peppers and chilli, bread, red wine vinegar, cumin and paprika and the rest of the olive oil. You may need to add a little more olive oil. Mix to a smooth thick sauce.
  6. Season to taste.

Mojo Verde

Dietary: Vegan | Serves: 4

Ingredients:

  • 2 garlic cloves, sliced in half
  • 1 large slice of good quality white bread, in cubes (50g)
  • 1 large green chilli, deseeded and chopped
  • 6 tbsp coriander leaves
  • 100ml olive oil
  • 1 tbsp white wine vinegar
  • 1/2 tsp ground cumin
  • pinch of salt

Method

  1. Heat 50ml of olive oil in a frying pan and fry the garlic until golden, be careful the garlic doesn’t burn. Remove the garlic and set aside.
  2. Add the bread cubes into the frying pan and fry until they are starting to brown on all sides.
  3. You can make this sauce in a blender or a large pestle and mortar, start by blending or grinding the garlic then the chilli, bread, coriander leaves, white wine vinegar, cumin and the rest of the olive oil. You may need to add a little more olive oil. Mix to a smooth thick sauce.
  4. Season to taste.

This recipe was featured in the May 2017 issue of Vegetarian Living.

Delicious food photography by Rob Wicks of Eat Pictures.

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